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  1. rgautheir20420

    AMNPS - Using Todd's dust while hot smoking

    This was the AMNPS that I was using and it's designed to work with both dust and pellets from my understanding (and from Todd's site). The question though was how the dust would act at the higher smoking temperatures. I knew it would burn faster, but we didn't know if it was going to jump rows...
  2. AMNPS - Using Todd's dust while hot smoking

    AMNPS - Using Todd's dust while hot smoking

  3. rgautheir20420

    AMNPS - Using Todd's dust while hot smoking

    Yesterday was an ugly day over here in SW Chicago. The morning started out chilly and sunny. I loaded a 4 lbs chuckie into the MES30 around 8am. I had a couple issue during the smoke, but that's not the purpose of this post. A few weeks ago I told Bear I would use the dust on my next hot smoke...
  4. 20150329_092856.jpg

    20150329_092856.jpg

    • rgautheir20420
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    • Album: AMNPS - Using Todd's dust while hot smoking
  5. 20150329_075619.jpg

    20150329_075619.jpg

    • rgautheir20420
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    • Album: AMNPS - Using Todd's dust while hot smoking
  6. rgautheir20420

    Bourbon smoked shredded BBQ roast

    I'm making this on Sunday now. Any tips?
  7. rgautheir20420

    Sleep Apnea

    For what? 
  8. rgautheir20420

    HACCP knowledge

    Mr. T, this is the link to the PDF of what they are calling the HACCP for non cooked shelf stable food. Here OP, realize you might need multiple HACCP plans. For instance, in my area, I'd need one for curing food, removed oxygen packaging (vac sealing), drying, and even smoking food. 
  9. rgautheir20420

    Smoking Kielbasa and Snack Stix

    Your grind/mix/stuff day sounds fine. Be sure to leave them uncovered in the fridge also so the casings can dry out a bit to take on the smoke. As far as going 200 all the way until done, I wouldn't go that high at all. If 140 is the lowest you can go then start there. If this is your first...
  10. rgautheir20420

    HACCP knowledge

    Take a look at these guys too. It looks like they're sharing all the info on writing on of these up.
  11. rgautheir20420

    HACCP knowledge

    No experience writing one up, but looking at a similar plan in my area just a little further down the road. Following for responses.
  12. rgautheir20420

    ODD Cooking Time for Pork Butts

    Wowza you are indeed far west of the city. In the reply screen, you'll see this icon.
  13. ODD Cooking Time for Pork Butts

    ODD Cooking Time for Pork Butts

  14. Capture.JPG

    Capture.JPG

    • rgautheir20420
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  15. rgautheir20420

    ODD Cooking Time for Pork Butts

    David, I remembered reading that article a while back and thought it was interesting. Glad I could share. I've got WAY to much time on my hands at work it would seem.
  16. rgautheir20420

    ODD Cooking Time for Pork Butts

    Bill, as a fellow homebrewer (only 3 years), I can sympathize with having the "bigger" beers on tap at all times. Shamefully, I will say the Bud Lights of the world have their time and place....and for me this is just one of those time. When I know I'm gonna have to be up for hours on hours, I...
  17. rgautheir20420

    ODD Cooking Time for Pork Butts

    Uhhh who says you can't drink while smoking?!?! Your process looks sound so I'd chalk it up to the cut of meat. As long it was good, smoke on!
  18. rgautheir20420

    my brick smoker

    Ya'll work fast! Looks like a crew of 5 to me...and one of them is being lazy! 
  19. rgautheir20420

    ODD Cooking Time for Pork Butts

    The stall happens when the meat is basically "sweating" and cooling itself off. http://amazingribs.com/tips_and_technique/the_stall.html Bill, I don't have much to add as far as why this time was different other than the old adage "every piece of meat is different". Wrapping helps push through...
  20. rgautheir20420

    selling smoked cheese question

    I would have to agree with you on that. There is always a different feeling when making something for someone to buy rather than making it for your own needs/uses/purposes. I have been lax on more than 1 occasion when making sausages and what not. That luxury doesn't exist when a customer is...
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